Tofu Khofta Curry

This one of my trials with tofu. Since long time i wanted to try khofta curries. But due to the laborious process of frying then making the curry always thought it is more time consuming. Well the curry turned out quite well but i should say some more spice would have made it more tasty.

For Khofta

Tofu – 2 chunks

Potato – 1 boiled

onions – 1

green chillies – 2

garam masala – 1 tsp

coriander leaves – 2 tsp

besan Flour – 2 tbsp

salt to taste

For curry

Cashew nuts – 5-6

coconut – 1/4 cup

poppy seeds – 1 tsp

fennel seeds – 1 tsp

cloves – 3-4

cinnamon – 1 inch piece

tomatoes – 1

onions – 1 big

ginger- garlic paste – 2 tsp

chilli powder – 1 -2 tsp

garam masala – 1 tsp

coriander powder – 1/2 tsp

turmeric powder – 1/2 tsp

salt to taste

Khofta: mash Tofu, potatoes. Mix all the ingrediants for khota together to form a firm dough. IF the dough is very loose or watery add some more besan flour to hold the khofta together. Shape the dough into balls and deep fry.

For curry: Make a paste of cashew, coconut, poppy seeds,saunf, cloves and cinnamon with water. Cut tomatoes and onions finely. Take oil in a heavy sauce pan. Add whole garam masala if required (optional). When the oil is hot enough fry onions until light pink. Add ginger garlic paste fry for some time to remove the raw smell. Add tomatoes and all the powders, chilli,coriander, turmeric, garam masala and salt. Let the tomatoes cook and leave some oil. now add the ground paste. Allow the paste to be cooked and let it boil, this paste can be mixed with some water to attain the required consistency for curry. The cashew paste will make it thick. Add the khoftas to the curry . Garnish with coriander leaves.